Great Outdoors Sub Shop

*18 Toxic items storage adjacent to food/utensils

store petroleum jelly in a separate area away from food prep

*27 Cooling, heating, and holding capacities. Equipment

have a technician come out to inspect the reach in coolers-50 degrees F ; corrected on site

*02 Cold Hold (41øF/45øF or below)

raw eggs-46 degrees F; salami-53 degrees F; sliced ham-53 degrees F; potato salad-43.8 degrees F; tuna-53 degrees F

*10 Clean Sight and Touch

clean the soda nozzles thoroughly-corrected on site

*42 Dirty nonfood contact surfaces

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

bologna and salami measured at 47.8 degrees F; ranch measured at 45 degrees F;salami, pressed ham-48 degrees F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw shelled eggs stored above armour enckrich meat in walk in cooler

*37 Storing the food where it is not exposed to splash, dust, or other contamination

observed mold in ice

*02 Cold Hold (41øF/45øF or below)

tuna salad 50.3, tuna salad second container 49.5, chicken salad 49.3 degrees f (per PIC prepared on 2/27/2019)

*47 Health permit posted

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, reach in cooler, gaskets

*36 Cloths in-use for wiping between uses stored

wet wiping cloths need to be store in sanitizer solution

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from the City of Dallas

*35 Jewelry Prohibition

*29 Mechanical holding unit, thermometer location

provide thermometer in cooler (tuna/chicken salad)

*22 Handlers-Certificate Not On Site

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, clean cooler inside,

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from City of Dallas. bring original card, DL or ID and money ($30.00 per year, check, money order, credit/debit cards no cash). 7901 Goforth Rd Dallas TX 75238 214 670 808

*03 Food products not maintained at 135øF or above

meat balls 111 degrees f

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*34 Pest control-routine inspections for

observed crickets

*47 Conditions of Permit-in use of food equipment

provide a sign about inspection report

*02 Cold Hold (41øF/45øF or below)

tuna salad 54, chicken salad 49.6 degrees f

*42 Dirty nonfood contact surfaces

clean shelves, coolers, wic

*36 Cloths in-use for wiping between uses stored

wet cloth

*35 Hair Restraints effective

cover hair

*02 Cold Hold (41øF/45øF or below)

tuna salad 46, tuna salad 48.1, mayo 48, chicken salad 48.3 degrees f

*18 Toxic items labeling-non original container

provide label for sanitizer buket

*22 Handlers-Certificate Not On Site

provide food handler certificate within 15 days

*39 Cutting surfaces.

*41 Food storage containers, identified with common name of food.

*32 Maintain in Good Repair

front cooler, gaskets

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate from City of Dallas

*47 Conditions of Permit-in use of food equipment

*41 Food storage containers, identified with common name of food.

squeeze bottles must be labeled

*45 Premises shall be maintained in good repair

holes in walls

*03 Food products not maintained at 135øF or above

meatballs in tomato sauce at 100 degrees f

*36 Cloths in-use for wiping between uses stored

wiping cloths must be stored in sanitizer bucket

*42 Dirty nonfood contact surfaces

vents in wic

*44 Receptacles tight fitting lids, doors, or covers

dumpster with lid opened

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer buckets not set up

*36 Cloths in-use for wiping between uses stored

observed multiple wiping cloths on tables

*47 Health permit posted

display permit where customers can see

*02 Cold Hold (41øF/45øF or below)

deli cooler is not cooling properly, have it checked

*32 Equipment & Utensils smooth easily cleanable

clean inside of deli cooler case and remove the accumulated ice